A new favorite of mine is bell peppers. Not just cut up and added to omelettes or dipped in hummus for a snack, I’ve been loving using bell peppers as mini bowls.
I might have a slight obsession with zucchini. The volume it added to oatmeal was unbelievable, so I decided to try adding it to pancakes and it turn out quite delicious!
Yes, it’s the middle of March but I still love finding new ways to used pumpkin and this recipe is so simple yet full of flavor.
I get asked all the time how I make tofu so I decided it’s worth while to make an entire blog post about it.
We have all heard it enough: breakfast is the most important meal of the day. Have you ever wondered why? It wakes up your metabolism after being dormant for hours while you sleep, and it gives you the energy to start the day on the right foot. However, with working out, school, work, or whatever else you do, it may be hard to find time to make a substantial meal so this is your solution. Overnight oats are perfect for everyone.
With the temperature dropping, warm meals are definitely becoming a daily thing. Although I enjoy oatmeal all year around, cold winter mornings make it so much more enjoyable. Plus, the zucchini and egg whites make oatmeal so voluminous!
Just because Thanksgiving is over doesn’t mean pumpkin is no longer a thing. This pumpkin recipe is a twist on the famous #beltsanderbrownie.